The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques
Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dy...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2025-01-01
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| Series: | Food Innovation and Advances |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0025-0010 |
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